When Mother’s Day rolls around, we love all the attention from our families, so we’re paying it forward this year for Father’s Day with a hearty, dad style, breakfast-in-bed recipe. Our Crunchy Oat-y Granola is easy enough for your kids to make on their own (or with supervision depending on their ages), and it’s extra special when layered with low-fat vanilla Greek yogurt and fresh berries. Our homemade, better-for-you granola is delicious, nutritious, and every bite says, “Dad, I love you!”
We prefer Greek yogurt to regular because it’s got double the protein; something dads are sure to appreciate.
One of the things we love about most store-bought granolas is the clusters. To achieve crunchy clusters, we added an egg white to the recipe, which gave us the results we were looking for. (Check out our blog post on how to store and use leftover egg yolks.)
Crunchy Oat-y Granola
Makes 12 Half-Cup Servings
(You can easily cut this recipe in half if you’d prefer a yield of three cups granola versus six)
This recipe is flexible, so if your hubby (or dad) happens to be a bit picky—yes, some guys can be finicky at times—you can make plenty of adjustments. You can use raisins or currants versus cranberries, pecans or almonds versus walnuts, or leave out the shredded coconut if you please. And when it comes time to build the parfait, any flavor yogurt or fruit works just fine. We hope dads will appreciate our homemade granola for its flavor as well as its heart healthy attributes. Instead of butter in this recipe, we use canola oil which is high in omega-3 fats and low in saturated fat. The good news: Canola oil may reduce the risk of coronary heart disease.
- 3 cup quick-cooking oats
- 1 cup roughly chopped walnuts
- 1/2 cup roasted, salted sunflower seeds
- 1/4 cup brown sugar
- 1/4 cup wheat germ
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup expeller pressed canola oil
- 1 egg white (save the yolk for a later use)
- 1 teaspoon vanilla extract
- 2/3 cup dried cranberries
1. Preheat the oven to 300°F. Lightly oil or coat two medium-size baking sheets with nonstick cooking spray and set aside. (If you are making half a recipe, just use one large, rimmed baking sheet.)
2. Stir together the oats, walnuts, sunflower seeds, coconut as desired, brown sugar, wheat germ, cinnamon, and salt in a large bowl. In a separate bowl, whisk the canola oil, egg white, and vanilla until well blended. Pour over the oat mixture and stir until well coated.
3. Spread the mixture evenly on the prepared baking sheets and place in the oven side by side. Bake about 25 minutes, stirring every 10 minutes, or until golden brown. When done, cool about 10 minutes before stirring in the cranberries.
* To make parfaits, use about 1/2 cup granola and layer with your favorite low-fat Greek yogurt and fresh sliced fruit.
Nutrition Information per Serving (1/2 cup granola): 290 calories, 18g fat (1.5g saturated, 1.7g omega-3), 65mg sodium, 26g carbohydrate, 4g fiber, 7g protein, 10% iron
Visit CanolaInfo.org for more breakfast-in-bed and brunch recipes as well as complete nutrition information.
Disclosure: CanolaInfo is currently a Meal Makeover Moms’ Kitchen sponsor, and we created this recipe on their behalf. We were compensated for our work. Our ideas and opinions are our own.